Thanksgiving is around the corner and ribeye roast is perfect to serve for the holidays. Slow cooking at low temperature is key for a tender, moist and juicy roast.
I will show you How to Slow Cook a Ribeye Roast in the Oven that everyone will love.
Well-done Bone-in Ribeye Roast cooked slow at low temperature with tender, moist & juicy meat.
One thing to note, oven temperature varies so you might need to adjust cooking time accordingly. A simple seasoning of salt and pepper would be ideal if serving with sauce.
Cooking at low temperature will render a succulent roast that is cooked evenly. I prefer my roast well done and slow cooking at low temperature does the trick. No pink in my meat. The only caveat, it takes longer to cook.
Press for time, cook at higher temperature at less time. For a quick medium roast, check out my recipe and images for Lemon-Pepper Rosemary Ribeye Roast. Meat at the center is pink with crusty top. I don’t suggest using this method for well-done roast if you like it tender, moist and juicy.
While cooking your ribeye, feel free to roast vegetables at the same time. If temperature is high, cover veggies with foil, 2 minutes before taking out of oven remove foil and brown for 1 - 2 minutes. Get this out of the way and relax.
This is also the time to prepare the sauce for your ribeye roast. Elevate it with Creamy Bearnaise Sauce, Mushroom Sauce or whatever sauce you prefer. Prepare sauce half an hour before roast is ready to serve.
How to Slow Cook a Ribeye Roast in the Oven
I - Prepare the Ribeye Roast
a. Bring it to room temperature.
- Just got it from the store, leave it sitting on your counter for an hour before cooking.
- If frozen, thaw in the refrigerator. This ribeye roast is 6.50 pounds and I had it in the fridge for 2 days. Before cooking, I left it in room temperature for at least an hour.
For a juicy and evenly cooked roast, let the meat come to room temperature before cooking.
For a flavorful bone-in ribeye roast season generously with salt and pepper.
b. Season generously with salt and pepper.
- Seasoned roast when seared is flavorful with a crusty exterior.
II - Slow Cooking Ribeye Roast in the Oven
a. Place roast on a roasting pan. I used a standing bone-in ribeye, no need to be on a rack.
b. Pre-heat oven at 450 degrees F. Place uncovered ribeye roast at the lowest rack and sear for 20 minutes. Browning will keep it juicy. Tip: Place a baking sheet at the top rack to slowly cook the exterior, if you like.
c. After 20 minutes, set temperature at 300 degrees F. Use a thermometer and cook meat by -5 to -7 degrees before it reaches desired doneness. Remove from oven. It will continue cooking when you rest the ribeye roast.
- For rare ribeye roast, cook for 3 hours with internal temperature of 120 degrees F.
- For medium to medium-well ribeye roast, cook for 4 hours. Internal temperature should reach between 135 - 145 degrees F.
- For well-done ribeye roast, after 4 hours cover it with heavy duty foil. Continue baking for another 1 ½ to 2 hours, depending on how well-done you like it. Internal temperature should reach 160 degrees F.
- Note: Oven temperature varies, so adjust cooking time accordingly.
d. Remove from oven, if ribeye roast is uncovered, cover and let it sit for 10 minutes to rest. Roast will continue cooking.
e. This is ready to serve but if you like a flavorful and crusty exterior, brown and caramelize meat. Follow step 3.
Medium Ribeye Roast with pink dripping slow cooked at 300 deg F for 4 hours.
III - Brown or Sear in Cast Iron or Pan – (Optional)
a. Heat cast iron over medium to high heat, add some oil dripping and olive oil or butter.
b. This is going to be a quick process. Sear each side for a minute or two. Leave it longer for a crustier exterior.
Tender, moist and juicy well-done ribeye roast slow cooked at 300 deg F for 5 hours & browned in pan.
Or Would You Rather Try -
Grilled Prime Rib Roast
or Slow Roasted Prime Rib with Aromatic Herbs and Spices
How to Slow Cook a Ribeye Roast in the Oven
Ingredients
- 6.5 pounds bone-in ribeye roast thaw and bring to room temperature
- salt and pepper
- 3 tablespoons olive oil or butter
Instructions
- Thaw frozen bone-in ribeye roast in fridge. Remove from refrigerator and let it come to room temperature for an hour.
- Season generously all sides of ribeye roast with salt and pepper.
- Pre-heat oven at 450 degrees F. Sear bone-in ribeye roast for 20 minutes to brown and caramelize the surrounding area for a flavorful juicy meat.
- After 20 minutes, slow cook ribeye roast at 300 degrees F. Use a thermometer to check for doneness.
- For rare bone-in ribeye roast, cook for 3 hours with internal temperature of 120 degrees F.
- For medium to medium-well bone-in ribeye roast, cook for 4 hours. Internal temperature should reach between 135 - 145 degrees F.
- For well-done bone-in ribeye roast, after 4 hours cover the ribeye roast with a heavy duty foil. Continue baking for another 1 ½ to 2 hours, depending on how well-done you like it and internal temperature should reach 160 degrees F.
- Remove from oven and let it rest for 10 minutes. Cover ribeye roast with heavy duty foil, if not covered.
- This is ready to serve. If you prefer a crustier caramelize exterior place it on a cast iron or pan.
- Heat 3 tablespoons olive oil or butter with 2 tablespoons of ribeye dripping over medium to high heat. Sear or brown for a minute or two to caramelize meat.
- Serve with your favorite sauce and a side of veggies. Enjoy!
Notes
Nutrition
Serve this tender, juicy ribeye roast with your favorite sauce and sides.
Karina
Made this for my Mom's 70th birthday and it turned out perfect. Delicious, quite expensive but it's her special day and we haven't seen them for quite a while! My Dad loved it too so will do the same for Father's Day!
Fortune
Glad the whole family enjoyed it!
Marie
It takes time to cook but excellent. We also made your bearnaise sauce to go along with rib eye and was a perfect match.............
Fortune
Yes, they go well together. Thank you!
Lucas
Found another recipe that my WHOLE family loves (got the kids to eat their meat since it's so tender and juicy - I just mix it in their rice 🙂 plus some veggies and it's perfect)! It's delicious and I'll definitely find myself cooking this for special occasions or to just up my regular family dinner.
Fortune
I know it's YUM! Glad the kids liked it. Thank you......
Ed Lazarski
No way you cook a fine piece of meat well done. Total waste
Fortune
People have a choice, if you like it rare or medium you can do that and it is stated in the post but I like mine well done and I am not alone.
FYI, The recent survey, conducted by the National Cattlemen’s Beef Association, found that the majority of Americans prefer their steaks grilled, but shockingly the majority also claimed to eat their steaks either well done or medium well. “There isn’t just one right way to cook steak. One of the reasons beef is the perfect choice for summer grilling is its great versatility,” said executive director of Science, Culinary and Supply Chain Outreach at the National Cattlemen’s Beef Association, Bridger Wasser.
Slim pickens
That’s the way he enjoys it! besides if you paid for that roast yourself then it might be a waste. Which you didn’t, so your opinion doesn’t matter. Move along and troll somewhere else
Fortune
Exactly, that was my reaction while reading his comment. I paid for it and I will cook it the way I want it. Besides the post mentioned the temperature for “RARE”, “MEDIUM”, “MEDIUM WELL” and “WELL-DONE” ribeye roast. As the catch-phrase goes “WHEN THEY GO LOW, WE GO HIGH”! Instead of replying what was on my mind at that moment, I replied the PROFESSIONAL WAY! I provided him with a FACT. A survey done in 2020.
Posting his comment lowered my ranking but it didn’t matter to me. I could easily DELETE it since it doesn’t help my readers and it is occupying precious space. I can’t believe his “MEME” is becoming a thread.
Thank you for your comment. Happy Holidays!
Elaine
I as well love well done! I’m sure Mr. Ed could have gone all day without his reply but maybe he likes the attention. 😉 Recipe sounds good and gonna give it a try!
Fortune
Well said, Thank you Elaine. I hope you like it!
Lenore J
I keep coming back to your recipe. It's that time of year. Family loves it! Mr. Ed we like it medium well and well done too!
Fortune
Yeah, my fave too. Haha to Mr. Ed!
Darlea
Trying for the first time today we are going for med. Can not wait to see hoe ot turns out
Fortune
Let me know how it turns out and make sure to use a thermometer.
jc
Perfect! No turkey for us this Thanksgiving. Delicious and much easier. Thank you for easy to follow instructions.
Fortune
Yes, easier to prepare than turkey. Thank you as well!
Stephen
I can't wait to try this recipe looks delicious. I have a 4 pound boneless prime rib roast do I have to make any adjustments?
Fortune
I hope this reach you on time. Same procedure. MAKE SURE to use a meat thermometer to ensure the right internal temperature is reached for desired doneness. The cooking time is only a guideline, base it on the internal temperature. Enjoy!
Stephen
It did reach me in time luckily we're late eaters I followed the thermometer and it came out perfect Thank you
Fortune
I'm glad it did. Happy Holidays!
Jeff Sheard
Question............should I take it out of the oven 5-7 degrees less from the target temperature which is 135-145 for medium?
Fortune
I hope you get this on time since I am not in the office but out of state for the holidays. Yes, you are right. I hope it turned out perfect for you. Happy Holidays!